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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-03-2020, 07:38 PM   #1
mcyork28
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Default Maiden Voyage With A Vortex

Turned my back on it for a few minutes and the grill got way to hot. Was seasoned with KosmosQ ghost pepper and Nashville Hot chicken which burnt a little. Seasoned the legs with loot n Booty Gold Star Chicken Rub.

Even with the charred rub they were pretty good. Super crispy skin

What vent setting do you use with a vortex when cooking wings?

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Old 06-03-2020, 07:53 PM   #2
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I've only done them once or twice on the kettle because I like them better on my kamado. I just always ran the vents fully open. It pegs the needle on the kettle and gets over 400 on the kamado. Never had any issues with burning though.
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Old 06-03-2020, 07:55 PM   #3
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I usually run briquettes in my Vortex, which I find runs cooler than lump. I usually run vents and intake about 75% open. Pull when the food is done, for chicken I can tell when that is by when it starts pulling away from the bone. I also cook thickest part facing the Vortex, so for example those drums I’d have flipped in the other direction.
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Old 06-03-2020, 08:13 PM   #4
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Wide open top and bottom. Dome temp usually between 500-600.


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Old 06-03-2020, 08:30 PM   #5
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I go wide open top and bottom also
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Old 06-03-2020, 08:40 PM   #6
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I run the vents wide open and usually get a grate temp right about 400 on the cheap oven therm I keep on the grate.
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Old 06-03-2020, 08:51 PM   #7
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Thanks,

What size Vortex are you running?

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Old 06-03-2020, 09:19 PM   #8
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yep. wide open. i have the medium size for the 22.5 weber. no flip, just rotate the lid every 10 minutes for 40 minutes, toss in sauce then back on for another 10-15 minutes. perfect every time.
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Old 06-03-2020, 09:41 PM   #9
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Had the medium first then picked up the small and gave the medium away, ran the vents the same for both.
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Old 06-04-2020, 09:38 AM   #10
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Medium vortex and top and bottom vents wide open. Don't make the same mistake I did the first time and not let the coals get hot enough before I put chicken on. Skin was pretty good, but after that I waited longer and now it's great!
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Old 06-04-2020, 12:53 PM   #11
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Medium size for 22.5
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Old 06-04-2020, 01:05 PM   #12
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I used mine for the first time this past weekend. I have the medium for my 22.5. I also ran my vents wide open. Worked awesome. Wings were fantastic. I like mine well done and they were perfect. Nice crispy skin and the meat was juicy.
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Old 06-04-2020, 01:24 PM   #13
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Another vote for wide open with briquettes on the 22.5. I only fill the Vortex about half full and let it get fully lit. I'm one who moves the meat around as they cook.
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Old 06-05-2020, 11:17 AM   #14
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I use a medium Vortex on my 22" kettle with vents 100% open. I rotate lid 90 degrees every 15 minutes for about 40 minutes or so.

I get a large Weber chimney fully lit with briquettes and then dump it into the Vortex. Perfect wings every time.
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